Favorite Recipe

Roasted Winter Vegetable Medley

                                          

Why Roast Vegetables?

The process of roasting brings out the natural sweetness in vegetables and intensifies their natural flavors. Think about how wonderful roasted onions; carrots; red, orange, or yellow peppers; eggplant; and asparagus taste. Roasted garlic is another perfect example. While raw garlic is pungent, roasted garlic has a sweeter, milder flavor. Spread roasted garlic over a slice of bread as you would butter.

 Ingredients:

3 carrots, unpeeled, cut into 1-inch chunks

1 large sweet onion, cut into 1-inch chunks (remove tough outer skin)

About 18 cloves of raw garlic, peeled (optional)

1 medium sweet potato, cut into 1-inch chunks 3 parsnips, unpeeled, cut into 1-inch chunks (use 2 if they're larger parsnips)

1 T olive oil or canola oil 2 T lemon juice
1 tsp dried thyme

1 T fresh rosemary, chopped Salt and freshly ground pepper to taste (optional) Canola or olive oil cooking spray ½ cup chicken or vegetable broth (if needed for moisture)

Nutrition Per Serving:
Yield: 6 servings
Per serving: 117 calories, 2 g protein, 23 g carbohydrate, 2.6 g fat, 0.4 g saturated fat, 0 mg cholesterol, 5.3 g fiber, 22 mg sodium (not included salt to taste). Calories from fat: 19%.